Instructions:-Cut fennel bulb in half from root to end and slice on a mandoline.-Slice onion on mandoline.-In a small bowl combine lemon, salt and pepper. Drizzle in the olive oil slowly while whisking.-Toss the arugula, fennel and onions into a bowl with the dressing.-Cut the blood oranges in half, then cut off the peel and pith. Slice each orange into three rings and place onto platter of arugula, fennel and onions.

Directions: Pulse nuts in a food processor until finely ground. Add salt, chia seeds, then dates one at a time (If the mixture does not hold together well then add more dates). Roll into balls (and in coconut flakes if desire), refrigerate and store in a glass jar until ready to serve. Enjoy!!!

ALMOND BUTTER CHOCOLATE ENERGY BALLS

These gluten-free energy balls are delicious and so nourishing. They are an ideal after school snack for the kids or a grab and go energy boost for us busy moms.

Ingredients:

1/3 Cup Almond Butter5 Pitted Dates (add one at a time through the top hole as the processor runs, until forming a paste)3 Tbsp Ground Flax Seeds1 Tbsp Chia Seeds1 Tbsp Cocoa PowderA few Shakes of Sea Salt

Directions: Pulse almond butter in a food processor, Add salt, chia seeds, then dates one at a time (If the mixture does not hold together well then add more dates). Roll into balls (add in coconut flakes if desire), refrigerate and store in a glass jar until ready to serve. Enjoy!!!

​This is a staple in our home. We always have a big batch of plain quinoa on hand to add to veggie burgers, soups, stuffed peppers and salads. For salads, we add whatever chopped veggies are in the fridge along with nuts or seeds. Its quick and easy when you have the quinoa already made. ​